Lemon Fruit Dip

The “huh?” and “really?” were my reactions when I came across this Lemon Fruit Dip.

Then I realized that both of my grandmothers know their way around the kitchen, they now what they’re doing and if a recipe is still a part of their collection, decades later, then it must be good. Right? Right.

So I made this.

Last weekend.

And I thought you should know.

Beat, on high, cottage cheese for about 5 minutes, until it develops a creamy texture.

Add lemon yogurt, lemon zest and sugar.

Mix.

Cover and refrigerate until chilled.

That’s it. {That’s it!!!!}

Serve with fruit slices….I went with pineapple and strawberries.

Unlike the normal ridiculously-sweet-it’s-like-a-dessert-dip, this one was light, bright and delicious.

It was almost tart.

Paired perfectly with the fresh fruit.

And while I’m no longer confused by the recipe, I’m still saying “huh”…because, who would’ve thought…

XO

Ingredients

1 Cup cottage cheese, small curd

5.3 Oz Lemon Greek yogurt

2 Teaspoons lemon zest

1/2 – 1 Teaspoon sugar, depending on desired sweetness

Fruit slices for serving

Directions

Beat cottage cheese in mixer on high for about 5 minutes, until creamy.

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Comments

I’m with you on the way-too-sweet fruit dips and dessert dips. I guess it’s just my palate, but I don’t like anything that’s cloyingly sweet. And hey – this is even healthy. We’re starting the South Beach Diet next week and I think this would be a perfect “treat” with fresh fruit!

Cottage cheese and yogurt blended together are really surprisingly creamy – and a great way to make various dips that can be a real part of a meal. (Lots of fun for packed lunches…) I never tried it as a sweet dip, though – what a great idea!